Instant Tamarind rice is a quick and simple version of the Traditional Puliyodharai. It takes just 5-6 minutes to make this pulikachal. If you have cooked rice ready, you can make tamarind rice in a jiffy. I learn’t this from my aunty (perima) and I love this so much. It tastes so delicious and you will not believe that it is an instant version of the authentic tamarind rice.
Ingredients needed for Instant Tamarind Rice
Cooked Rice as needed
Sesame seed oil – 1 tsp (for rice)
For Grinding
Tamarind – 30 grams or a small lemon sized ball (use aged tamarind – tamarind which is dark in color)
Red Chilli -4
Rock Salt – 1 heaped tsp or as needed
Roast and Powder
Sesame seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
For Seasoning
Gingelly Oil (nellennai) – 50 gms
Mustard seeds – 1 tsp
Asafoetida – a generous pinch
Curry leaves – a sprig
Turmeric powder -1/2 tsp
Roasted Peanuts – 3 tbsp
Preparations
Soak tamarind, red chillies, salt in very less hot water for 15-20 minutes.
After 15-20 minutes – Grind the tamarind, red chillies, salt to a fine paste with the water. The paste is ready.
Dry roast 1 tsp coriander seeds and 1/2 tsp fenugreek seeds together until you get a nice aroma. Remove from pan.
In the same pan, dry roast sesame seeds until it splutters. Now powder all the three together. Keep this spice powder aside.
Cooking Rice
Cook rice in such a way that each grains are separate.
Add 1/4 tsp of turmeric powder, a tsp of sesame seed oil to the rice and spread it on a plate. Let it cool completely.
Method
Heat 1/4 cup of sesame seed oil (nallennai), add a tsp of mustard seeds, asafoetida, 1/4 tsp turmeric powder and curry leaves.
When mustard seeds splutters, add the roasted peanuts and saute for a few seconds.
Pour the seasoning on the tamarind paste.
Add the prepared powder to it and mix well. Pulikachal is ready.
Now add needed paste to the rice and mix well.
Our tamarind rice is ready. Enjoy it with appalam or chips or paruppu vadai without onions or masal vadai.
Instant Tamarind rice is a quick and simple version of the Traditional Puliyodharai. It takes just 5-6 minutes to make this pulikachal. If you have cooked rice ready, you can make tamarind rice in a jiffy.
- Cooked Rice as needed
- 1 tsp Sesame seed oil For Rice
- 30 gms Tamarind ( 30 grams or a small lemon sized ball)
- 4 Red Chilli
- 1 tsp Rock Salt ( 1 heaped tsp or as needed)
- 1 tsp Sesame seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Coriander seeds
- 50 ml Gingelly Oil (nellennai)
- 1 tsp Mustard seeds
- 1 pinch Asafoetida
- 1 sprig Curry leaves
- 1/2 tsp Turmeric powder
- 3 tbsp Roasted Peanuts
-
Soak tamarind, red chillies, salt in very less hot water for 15-20 minutes.
-
After 20 minutes, grind the tamarind, red chillies, salt to a fine paste. The paste is ready.
-
Dry roast 1 tsp coriander seeds and 1/2 tsp fenugreek seeds together until you get a nice aroma. Remove from pan.
-
In the same pan, dry roast sesame seeds until it splutters. Now powder all the three together. Keep this spice powder aside.
-
Cook rice in such a way that each grains are separate.
-
Add 1/4 tsp of turmeric powder, a tsp of sesame seed oil to the rice and spread it on a plate. Let it cool completely.
-
Heat 1/4 cup of sesame seed oil (nallennai), add a tsp of mustard seeds, asafoetida, 1/4 tsp turmeric powder and curry leaves.
-
When mustard seeds splutters, add the roasted peanuts and saute for a few seconds.
-
Pour the seasoning on the tamarind paste.
-
Add the prepared powder to it and mix well. Pulikachal is ready.
-
Now add needed paste to the rice and mix well.
-
Our tamarind rice is ready. Enjoy with appalams or papads or paruppu vadai.
You can use leftover rice also but for best results, prepare it with freshly cooked rice.
that’s look so delicious, curious about it’s taste.
Approximately how much raw rice is used in this recipe, please give an estimate on how much rice you used.
Approximately around 2 1/2 -2 cups of cooked rice.
Yumm…these look so inviting!
Thank you for the reply and the recipe. I tried the recipe, it came out very tasty.